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Summertime Fresh Mango Cake- Eggless

Eggless Fresh Mango Cake is the special dessert I made for baby V’s second monthly birthday though at that time I was more interested in taking the baby’s picture than of the cake.I have since made some adjustments and edits to the previous recipe and this recipe has been taste tested in the kitchen several times.

At that time I topped the cake with whipped cream and mango chunks but I think it was an overkill.The cake really doesn’t need any adornment except maybe for a sprinkling of powdered sugar and a spoonful of fresh mangoes.

I am not going to say this is celebrating the King of Mangoes because lately I have been celebrating Mangoes a lot!I have recently made a lot of Mango Pannacottas ,Mango Chia Puddings & Mango & Jalapeno Crab. I am also working on a No Churn Three ingredient Mango Ice Cream and a Mango Cheesecake made with homemade ricotta or paneer.I promise to test and post these recipes soon.

Summertime Fresh Mango Cake- Eggless

The Cake recipe is can be used to make basic Eggless Sponges and you can mix and match the fruit.I made a Banana version using the cake recipe and also a Mango Blueberry Cake with an insane Mango glaze !

This Eggless Fresh Mango Cake is super moist ,almost a blonde version of my Chocolate Mud Cake.I usually cut the mangoes into 1 inch squares because if they are smaller they will disintegrate and if they are bigger, the mangoes will melt and make the cake pudgy.The easiest way to achieve this is to cut the mango along the seed and make criss cross incisions, using a spoon scoop out the squares.You can see them in the picture.

The Types of Mangoes you use in the cake will determine the final flavour.If they are tart then the cake will take a sweet-sour taste – sort of like the lemon cake but if they are ripe the cake will taste more sweet.

Combine all the wet ingredients-curd,oil,vanilla extract and sugar in a bowl.

Mix the baking powder,soda and flour together.

Take half the flour mixture and mix well with the wet ingredients. Once incorporated add the rest and mix well.

Add diced mango

Pour the batter in a prepared pan. Bake at 180 degree for 40 minutes uncovered.Cover with foil and continue baking for another 20 minutes.Test the cake with a skewer,If it comes out clean(or with crumbs) remove from the oven or keep baking for 10-15 minute more.

Cool the cake and top with whipped cream or sliced mangos as desired.

Recipe Notes

The Mangoes should be firm- not too soft.It should be cut into fairly large 1.5 inch cubes.If the Mangoes are soft, they will become mushy and mix with the batter while baking.

If you are a novice baker(like me), this is THE recipe to follow. Made simple vanilla cake and it came out amazingly delicious that it got over in a day. It is a comfort cake(if something like that exists).. it can work as a post meal dessert to tea time cake to ‘you can’t resist picking a piece coz you opened the refrigerator and saw it there’. Easy recipe, simple ingredients and no fancy equipments makes it the perfect recipe for beginners.

P.S. 1 cup sugar was perfect for us. So put more only if you like your cake to be really really sweet!